Chicken Salad with Green Grapes & Pecans

I love this chicken salad. It's my version of Ina Garten's (The Barefoot Contessa) Chicken Salad Contessa. It is great for sandwiches, wraps, on crackers or a sliced baguette. I wish it photographed better, because this picture really doesn't do it justice!

Ingredients:

3 medium sized boneless, skinless chicken breast

1 cup pecans

1 cup green grapes, cut in half

1/2 cup Mayonnaise

1/2 cup Sour Cream

1 tbsp Extra Virgin Olive Oil

Salt & Pepper

Directions:

Preheat the oven to 350 degrees. Place the chicken breasts on a sheet pan. Drizzle with about a tablespoon of extra virgin olive oil & season with salt & pepper. Roast for about 35-40, until completely cooked. Set aside until it is cool enough to handle.

Pour the nuts onto another sheet pan & roast for about 8 minutes in the oven with the chicken breasts. Be careful not to burn them. Set aside to cool. While the chicken is cooling, combine the mayonnaise, sour cream, salt, pepper, & some of the parsley. Save a little of the parsley for sprinkling on top when finished.
Cut the grapes in half.
When the chicken is cool enough to handle, chop into grape size pieces (about 1/2" cubes).

Add the chopped chicken, grapes & nuts to the mayonnaise mixture & stir to incorporate. Taste to check your seasonings, add more salt or pepper if needed. Sprinkle the remaining parsley on top. Serve immediately or refrigerate.